Sunday, December 16, 2012

Roasted Root Vegetables

Roasted Root Vegetables

Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan

3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil

Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper

Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender

Peace in the Kitchen!

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